Are you an icing eater? If you take a slice of cake solely to scrape off the sugar coating, you probably also prefer to scoop out pie filling and leave the crust in the dust. No one’s judging or pointing fingers. But there may be a very simple solution to all that unnecessary spoon work: a crisp, of course! Instead of an inch of flaky, nearly flavorless pastry dough, you get a light crumble of oats, brown sugar and cinnamon, which allows the warm, gooey apple filling to take the forefront. You’ll still need a spoon, though.
Gluten-Free Apple Crisp
Makes 6 servings
Ingredients
Filling
4 large apples, peeled and chopped (about 5-6 cups)
2 tsp. lemon juice
1/3 cup organic sugar
1/3 cup organic maple syrup
1 tsp. organic vanilla extract
1 ½ Tbsp. cornstarch
1 tsp. organic cinnamon
Topping
¾ cup gluten-free rolled oats
½ cup almond meal
½ cup brown sugar
½ tsp. cinnamon
1/8 tsp. salt
1/3 cup unsalted butter
Directions
- Preheat oven to 350 degrees F and coat pie pan with non-stick cooking spray.
- In a medium bowl, mix all filling ingredients, stirring to make sure all apple chunks are coated. Pour in prepared pie pan.
- In a stand mixer (or a large bowl, using a hand mixer), add all topping ingredients and whisk until combined.
- Spread oat topping mixture over apples. It doesn’t have to cover the entire surface or look all that perfect.
- Bake 30 – 40 minutes, or until bubbling and oat topping is crisp. Serve warm (and preferably with ice cream).